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High level of consumption of salty foods and processed meats may lead to a surge in cancer risk.
Prospective study of perceived dietary salt intake and the risk of non-alcoholic fatty liver disease
Opting for salty foods may accelerate the onset of non-alcoholic fatty liver disease (NAFLD).
High dietary ingestion of salty foods may raise the risk of liver cancer.
Nasopharyngeal cancer is more likely to occur among young adults who have been consuming Cantonese-style salted fish since childhood.
Regular intake of Cantonese-style salted fish may spur the development of nasopharyngeal cancer.
Sticking to a high salt diet may put an individual at high risk of acquiring stomach cancer.
Preference for salty foods, including salted fish roe, may raise the incidence of stomach cancer among middle-aged men and women.
Ardent consumption of salty foods may fuel the development of stomach cancer.
Habitual consumption of salted meat may make an individual more vulnerable to different types of cancer.
A marked increase in blood pressure numbers is associated with habitual consumption of salty snacks in adolescents.
